Chili Mac Recipe

Last summer I had come up with this trail meal for a friend’s trip. I have included a couple methods for cooking, from FBC (freezer bag cooking) style, to one pot, and for the one pot method you can use either precooked/dehydrated or uncooked pasta.

Chili Mac

In a quart freezer bag or sandwich bag:

4 ounces cooked and dehydrated pasta (small shapes)
2 Tbsp ‘Taco’ TVP or cooked and dehydrated hamburger
2 Tbsp diced dried bell peppers
1 Tbsp cooked and dehydrated pinto beans
1 Tbsp freeze-dried corn

In a small bag:

1/4 – 1/2 tsp chili powder
1/2 tsp dried oregano
1/4 tsp dried diced garlic

Also take:

1 Tbsp (1 packet) olive oil
1-ounce cheddar cheese
Salt to taste

FBC method:
Add 2 cups of near boiling water to the bag. Make sure all pasta is covered. Seal tightly and put in a cozy for 15 minutes. Drain off any remaining water carefully. Shake in spice packet and add oil. Mix well and top with diced cheddar. Let melt a bit and stir in.

One pot method (w/dehydrated pasta):

Bring 2 cups water to a boil in your pot. Add in the pasta bag ingredients and stir well. Mix in the oil and seasoning bag. Turn off the stove, cover tightly and let sit for 10 to 15 minutes. In cooler temperatures use a pot cozy. Stir well and add in the cheese.

One pot method (with uncooked pasta):

Bring 2 cups water and the oil to a boil in your pot. Add in the pasta and cook for time on pasta package, at a gentle boil. Turn off the heat, add in the seasoning blend and cheese, stirring well.

Serves 1.

Notes:
The amount of chili powder is up to you; I like it spicy, others don’t. Add in a couple salsa packets for an extra kick.

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